Brazil: Piedmontese Chef Politano, ‘Let’s Make the Most of Our Cuisine’

(ANSA) - SAN PAOLO, 19 OTT - “Terraço Itália is an institution in São Paulo and a truly important showcase for the entire city’s population. It’s an honor for me to be here for the first time, in a beautiful place where you can really feel a strong Italian culture. But I also feel a great sense of responsibility: I want Italy to be showcased to the fullest.” This is what Piedmontese chef Luca Politano, 38, told ANSA. He is one of the 20 Italian chefs featured in Italian Regional Cuisine Week in São Paulo. On his first visit to Brazil, Politano is representing Piedmont at the event, which involves 20 restaurants in the Brazilian metropolis. Teaming up with Moreno Cosimo, chef at Terraço Itália, he is serving some of the most representative dishes of the regional tradition, ranging from risottos to meats, fresh pasta, and desserts. “We’ve brought what characterizes our region: meat, rice, and fresh pasta, especially tajarin. We’re also preparing hazelnut cake with zabaglione and a sweet pasta called plin, which I invite everyone to try,” he says. This year’s edition holds special significance for him following UNESCO’s recognition of Italian cuisine. “The responsibility is even greater. Being here, at a venue like Terraço Itália, means having an important showcase. I don’t want to make a bad impression: I want Italian cuisine to be recognized and celebrated to the fullest,” he emphasizes. Cooking is a family tradition for Politano, owner of the restaurant Da Politano in Boves, in the province of Cuneo, which was founded by his grandfather. “My grandmother, my father, and now me: we’ve always been connected to Piedmontese cuisine. My grandfather opened a trattoria after World War II because my grandmother wanted one. I’ve been a cook since I was 18. I prefer that word to ‘chef’ because, for me, cooking is something that comes from the heart.” After working in Michelin-starred restaurants as well, Politano is now discovering Brazilian cuisine. “I’ve worked with Brazilian chefs in Italy, but I’m getting to know their cuisine right here. I like South America: I’ve already been to Colombia and Argentina, and I’ll be returning to Brazil with my wife.”
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